Reviewed: Feb. 2, 2009

my kids like them but to me they didnt have enough flavor.

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Reviewed: Feb. 1, 2009

Awesome! Try marinating in balsamic vinaigrette for a few hours (or overnight) before dipping in the breadcrumbs mixture, which eliminates the need for butter and really enhances the flavor. I have also made 'buffalo' bites by adding some hot pepper sauce to the marinade. These reheat very well!

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JUSTBEL7

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Reviewed: Jan. 28, 2009

Really great! Instead of dipping it in butter, I dipped it in a mixture of 2 eggs and a little milk. I did as another suggested and turned it on broil for a few minutes to really crisp it up.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Great dinner for those lazy nights

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Lucie

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Reviewed: Jan. 23, 2009

I didn't have italian bread crumbs, so I used plain and subsituted italian dressing for the butter. I also cooked on a cooling rack so the bottoms would be crisp. Really yummy!

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 23, 2009

My family loved these nuggets! They were very moist and tender. I used low fat buttermilk instead of butter and they turned out amazing!

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elisa

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Reviewed: Jan. 20, 2009

Love this recipe! My husband is a big fan too.

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AKBUZZELL

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This was very yummy and satisfied even my pickiest eaters!

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Kim H

Cooking Level: Expert

Home Town: Imperial, Missouri, USA

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Reviewed: Jan. 8, 2009

These were pretty good! I used salt free margarine insted of butter. They were nice and quick and tasty and risped up well when I used my cooling rack on a cookie sheet. I accidently put in too much thyme so I will be more careful next time. Great for when I am craving chicken Nuggets.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jan. 8, 2009

Great recipe! I used panko bread crumbs and followed others suggestions and used egg and evoo instead of butter. Baked on the cookie coolers and broiled at the end. My 6 year old told me they were better than chick fil a's! Fibbing a little? Maybe, but making a Mom's night , priceless!

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5galsandadad

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 7, 2009

These were very yummy! At first I was a little nervous because if seemed like all of the breading was falling off but they were perfect!! :) I did broil them for about 2 min on each side to make them a little more crisper!

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Erin

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Reviewed: Jan. 7, 2009

I made this for my son's birthday dinner and it was well received by both my children and a visiting friend. Much healthier than the fried version and I like using chicken breast instead of processed chicken pieces! I did leave out the extra herbs as my son has an aversion to too many "green things" in his food and subbed garlic salt for regular salt. I dipped in beaten eggs instead of butter. I baked on the cookie cooling rack and they came out nice and crisp. Next time I will try to broil for a few minutes at the end to get them a little more brown.

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HEATHERES

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

This was really outstanding! I used buttermilk to dip the chicken into and they turned out great. Thank you!

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jayne

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Jan. 6, 2009

we liked it. dipped in egg/olive oil mix instead of butter. just trying to make it a bit healthier.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jan. 4, 2009

This was a hit with my family. I took the advice of others and dipped them into egg with olive oil. I also added garlic powder and baked them on a cookie rack placed on the baking sheet. What a great way to keep them crispy.

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bornagain

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Reviewed: Jan. 3, 2009

I needed to make something for lunch during a seminar so it had to be premade and kept cool until lunch time. I tried this recipe and it turned out great! I had to use the butter to coat the chicken as there were no eggs left in the house and it did not seem too fattening and tasted really good. Was please witht he flavor although I confused the amount of the Basil with the amount for the Thyme and it was really good. I would definitely recommend this recipe!!

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Sue

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Reviewed: Dec. 30, 2008

My three picky eaters went crazy over these!! Very yummy, thanks!

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tracylee24

Living In: Waterloo, Iowa, USA

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Reviewed: Dec. 17, 2008

i have made these over and over they are so good. i will never eat frozen again!

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corri

Cooking Level: Intermediate

Home Town: Brandon, Vermont, USA

Living In: Burlington, Vermont, USA

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Reviewed: Dec. 16, 2008

Yum! This recipe is great. I made a few small changes...dipped in milk instead of butter, left out the thyme (didn't have any), added a little garlic powder, & used a little less Parmesan cheese. I dipped them in homemade BBQ sauce & they were delicious! My husband didn't even dip his in anything & he loved them :). I definitely recommend the trick of cooking them on a wire rack, because I did mine like that & they were perfectly crispy!

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

So good! I made a few changes, and these were so great! I used crushed cornflakes combined with a small amount of bread crumbs. I added garlic powder and itialian seasoning to the mix, and it was so yummy! Instead of using butter before dipping, I made my own "buttermilk" by combining skim milk with a cap full of vinegar. The end result was a super juicy and moist chicken nugget! These will become a regular in our home, and once we have kids I will make this for them regularly!

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